AT A GLANCE
Cooking whole fish on the barbecue is one of the great joys of summer. For this simple Indonesian-inspired version, most of the prep is in the spicy sambal. Serve with steamed rice and a crunchy bean sprout salad.
|01||Heat barbecue to high heat. Pour lemon juice over fish, rubbing into cavities and incisions. Finely chop garlic and turmeric in a small food processor with 1 tsp sea salt, spread over fish and set aside.|
|02||For sambal matah, enclose belacan in foil and roast on a barbecue or in a hot oven until pungent (2-3 minutes). Crumble into a bowl, add remaining ingredients, season to taste with salt and set aside.|
|03||Wipe excess marinade from fish, drizzle with a little oil, then barbecue, turning occasionally, until cooked through (8-10 minutes). Serve hot with sambal matah.|
Note Belacan is a shrimp paste available from Asian grocers.